Valdobbiadene Prosecco Superiore DOCG Brut

grape varieties

Glera

grape production area

the hills between Valdobbiadene, Susegana and Collalto

average altitude of the vineyards

200-300 metres a.s.l.

exposure of the vineyards

Est, South-Est

type of terrain

hills of morainic origin and clay soils with a high concentration of calcium carbonate

climate

temperate, with summers that are hot but not close and oppressive. Average annual thermal excursion: 20-21°

training systems

'doppio capovolto' and Sylvoz methods

grape-harvesting period

September

vinification technique

soft pressing of the whole grapes is followed by slow fermentation with carefully selected yeasts at 10°C. Ageing on ‘fine lees’ for 4 months

prise de mousse

charmat method, with refermentation in autoclaves at 15-16° C, cold stabilization at - 1°C, micro-filtering before bottling to separate the yeasts from the wine

colour

pale straw-yellow

perlage

minute, fine and persistent

fragrance

fine and elegant, with an emergence of notes of yellow apples, pear, wisteria and wild flowers

tasting notes

pleasantly acidulous, fruity and silky. Its harmony is completed by a rich, fine flavour

alcohol content

11.5 % vol

sugar content

8 g/l

total acidity

6 g/l

pH

3.20

dry extract

18 g/l

pressure

5 bar

wine and food pairing

excellent as an aperitif but also very well suited as an accompanying wine for a complete meal

how to serve

in a crystal glass at 8° C

storage

keep in a cool, dry, dark environment. Store in a refrigerator for shorts periods only